Friday, 11 January 2019

Rach Eats Lunch: Vegetarian Morrocan Tagine

Yum
Vegetarian Morrocan tagine recipe


Crikey... in the time it's taken you to read Wednesday's recipe, I've had a week off. And what a week it's been, I mean, my feet barely hit the floor. We nipped to Cardiff for a day of shopping, and I got to introduce my brother to Wagamama (I had the yaki soba - which was a chicken and prawn noodle stir fry - I was tempted to order katsu again, but I also like eating my way through the menu, so... Oh, my Mum and brother tried the ramen, which is what I'm having next time I think! It looked amazing!) which was thoroughly, thoroughly delicious. And, on the Wednesday... we went to Tenby for a few days! Yaaaaaay! It felt very different to the holidays we've had there over the years - it felt less Fun! Yay! Woohoo! and more subtle, relaxed, chilled. And it went way too quickly. Still, we found a new beach - Manorbier - where a huuuuuge castle overlooks the sea and there's a bit of everything: pebbles, sand, rockpools, beach. It was simply lovely, and I didn't even buy myself a souvenir this time. Which I'm still regretting.

Today's recipe has been about two weeks in the making, well, thinking about anyway! Tagine is a Morrocan dish, think of a stew with spicy, fruity, sweet flavours and you've pretty much got it. And, in a weird kind of way, you literally just shove it all in a saucepan and forget about it until it's cooked. My kind of meal if you ask me...


Recipe

(Tagine, you're it!)


Serves 1

You'll need:
80g vegetarian chicken pieces
200g tinned tomatoes plus juice
60g chickpeas, juices drained
1 large handful mandarin segments, no pith
1 large handful mixed peppers, sliced
1/2 red onion, diced
1 tablespoon each garlic and cinnamon
1 teaspoon each turmeric, paprika, and lemon juice
1/2 teaspoon each salt, pepper and chilli flakes
1 teaspoon runny honey
80g plain cous
100ml boiling water

1. Start off by getting a saucepan and filling it with the vegetarian chicken pieces, tinned tomatoes, onion, mixed peppers, chickpeas, mandarin slices and all the spices, plus the honey. Mix it all up and pop it on the hob. Bring it to the boil and then switch it straight down to low so that it simmers. Leave for about half an hour to 45 minutes with the pan lid on, stirring frequently. Add a little water if it dries. And it really shouldn't, but if it does... you know what to do!

2. Make sure the whole thing is piping hot, then grab yourself a bowl and measure out the cous cous. Boil up water from the kettle and pour it over the cous cous. Stir together, fluffing with a fork, allowing the cous cous to absorb the hot water.

3. Once you're ready to serve, spoon the tagine over the top of the cous cous... grab a fork... and... eat! Um... how easy was that, anyway? Serve with flatbreads to make a right proper feast out of it.



This for me, was a flavour sensation! It has all you need - sweet, spicy, tangy - and oooh boy, did I demolish this babby. I've now got three leftovers in jars in the fridge, which I look forward to using for the next week of recipes! Stay tuned!


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